Description
This stunning cranberry pie is the ultimate holiday dessert, featuring a vibrant, tart ruby-red filling encased in a buttery, flaky crust. The perfect balance of fresh cranberries, warming cinnamon, ginger, and bright orange zest makes this treat a festive centerpiece that is both accessible and sophisticated. It is a perfect way to celebrate the holiday season with a dessert that slices beautifully and satisfies every guest.
Ingredients
2 disks pie crust, store-bought or homemade
6 cups fresh cranberries, divided
1 ¾ cups granulated sugar
6 tablespoons cornstarch
1 teaspoon freshly grated orange zest
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1 large egg, for egg wash
Instructions
Preheat oven to 375°F (190°C).
Process 5 cups of cranberries, sugar, cornstarch, zest, cinnamon, ginger, vanilla, and salt in a food processor for 10 seconds.
Transfer the mixture to a large bowl and fold in the remaining 1 cup of whole cranberries.
Roll the first pie crust to a 13-inch circle and press into a 9-inch deep-dish pie plate, allowing for a 1-inch overhang.
Roll the second crust to a 12-inch circle and slice into 14 strips for the lattice.
Pour the cranberry filling into the prepared crust.
Weave the crust strips into a lattice pattern over the filling and crimp the edges to seal.
Brush the lattice top with a beaten egg.
Bake for 50-60 minutes until the crust is golden brown and the filling is bubbling thick.
Notes
Ensure the bottom crust is chilled before adding the filling to keep it flaky. If the edges of the crust brown too quickly, cover them with foil strips for the final 15 minutes of baking.
- Prep Time: 30
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg